Modern Cookery
Ingredients
Directions
Make the broth
Simmer the venison trimmings in water for 1.5 hours.
Strain the mixture and let it cool.
Finish and serve
Remove all fat from the surface.
Simmer for 1 minute before serving hot.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Venison neck or trimmings
- Supplies the meaty flavour and, from its connective tissue, body to the broth as it simmers.
The step that matters
Remove all fat from the surface. Fat floats on the broth and makes it greasy. Letting it cool allows the fat to solidify on top, so it can be lifted off cleanly.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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